Shirley Temple Cherry Cake
Individual heart-shaped cherry cakes inspired by the Shirley Temple mocktail, made with white cake mix, lemon-lime soda and maraschino cherries. Serves 6. 10 minutes prep / 35 minutes cook / 45 minutes total.
⏱️ Prep: 10 min🍳 Cook: 35 min
Ingredients
| 7 oz | 200 g | white cake mix (about 1/2 box) |
| 1/2 cup | 120 ml | Sprite or 7-Up soda |
| 1/4 cup | 60 ml | oil |
| 2 | eggs | |
| 1 tsp | 5 ml | grenadine syrup (or liquid from maraschino cherry jar) |
| 12 | maraschino cherries, finely chopped | |
| 1 cup | 240 ml | water |
| 2 tbsp | 30 ml | powdered sugar |
| 2 tsp | 10 ml | milk |
| — | additional maraschino cherries for garnish |
Instructions
- In a medium bowl, mix together cake mix, soda, oil, eggs and syrup until well-blended and uniform. Fold in maraschino cherries.
- Coat the insides of 6 heart molds with nonstick spray (or you can use silicone baking cups).
- Divide batter evenly between molds and seal each with aluminum foil.
- Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the molds on to the steam rack — 3 on top, 3 on bottom, staggering the layers.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function. Use the +/- keys and program the Instant Pot for 15 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Carefully remove the molds from the pot to a wire rack. Remove foil and allow to cool for 5 minutes.
- Meanwhile, in a small bowl, mix together powdered sugar and enough milk to form a thick but pourable icing.
- Remove the cakes from the mold and drizzle icing into the heart-shaped depression in the top of the cakes. Top each cake with an additional cherry.
Recipe notes: The MANUAL and PRESSURE COOK buttons are interchangeable.